\n<\/p>\n
<\/p>\nIf you love caramelized onions and melted cheese, you will love this Skillet French Onion Chicken, a great way to jazz up chicken breasts!<\/p>\n<\/noscript>Skillet French Onion Chicken<\/h2>\nI\u2019m more of a dark-meat girl, so my chicken breast recipes really need to be jazzed up so they taste delish! Thin chicken breast cutlets are cooked and topped with caramelized onions and melted Gruy\u00e8re cheese in this French Onion Chicken recipe. These are so wonderful and easy to make. For more chicken breast recipes, try this Spicy Vodka Chicken Parmesan, Bacon-Wrapped Air Fryer Chicken Breast, and Spinach and Feta-Stuffed Chicken Breasts. And for more French onion recipes, don\u2019t miss my French Onion Soup and French Dip Sandwich.<\/p>\n<\/noscript><\/h2>\nFrench Onion Chicken Ingredients<\/h2>\n\nChicken:<\/strong> You\u2019ll need four boneless, skinless chicken cutlets. If they\u2019re not uniformly thin, place them between two sheets of plastic wrap and pound them with a meat tenderizer or the bottom of a heavy pan. Season the cutlets with salt<\/strong> and pepper<\/strong>.<\/li>\nOnions:<\/strong> Thinly slice two yellow onions.<\/li>\nSauce:<\/strong> Worcestershire sauce, balsamic vinegar.<\/li>\nThyme:<\/strong> Dried or fresh thyme will work.<\/li>\nGruy\u00e8re:<\/strong> Grate three ounces of Gruy\u00e8re to get about one cup.<\/li>\nDredging Mixture:<\/strong> Flour, salt, smoked paprika.<\/li>\nButter:<\/strong> Cook the chicken breasts in melted butter.<\/li>\n<\/ul>\nHow to Make French Onion Skillet Chicken<\/h2>\n\nCook the Onions:<\/strong> Warm the oil in a large nonstick (preferably ovenproof) skillet over medium heat. Add the onions, increase the heat to medium-high, and frequently stir until they brown around the edges. If they are sticking, pour in a bit of water to deglaze the pan.<\/li>\nSimmer:<\/strong> Reduce the heat to medium-low, add the vinegar, Worcestershire, and thyme, and cook for 20 to 30 minutes until the onionsare tender. Transfer the onion mixture to a bowl, set aside, and wipe out the skillet.<\/li>\nDredge the Chicken:<\/strong> Whisk the flour, salt, and paprika in a wide, shallow bowl. Dredge the cutlets in the mixture, and shake off any excess.<\/li>\nCook the Cutlets:<\/strong> Melt the butter in a skillet over medium-high heat, lay the chicken in the pan, and then decrease the heat to medium. Cook the chicken for three minutes and then flip. Top each piece with caramelized onions and cheese. Cook for another three minutes.<\/li>\nMelt the Cheese:<\/strong> If your skillet is ovenproof, transfer it to the oven and broil for a minute or two. If not, cover the pan and cook until the cheese is bubbling and brown.<\/li>\n<\/ul>\nWhat to Serve with French Onion Chicken<\/h2>\nThis French onion chicken breast works well with so many sides. Some ideas include rice, a big salad, broccolini, asparagus, or roasted radishes.<\/p>\nHow to Freeze French Onion Chicken<\/h2>\nLeftover chicken will last for up to four days refrigerated. You can also freeze the chicken breasts for up to three months. To reheat, thaw them overnight in the refrigerator and reheat them in the microwave until warm.<\/p>\n<\/p>\n<\/noscript><\/noscript><\/noscript><\/p>\nMore Chicken Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy French Onion Skillet Chicken<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nFrench Onion Chicken<\/h2>\n6<\/span><\/p>\n\n335<\/span> Cals<\/span><\/span>\n33.5<\/span> Protein<\/span><\/span>\n16.5<\/span> Carbs<\/span><\/span>\n14.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n4<\/span> boneless<\/span>, skinless chicken cutlets (16 to 20 ounces total)<\/span><\/li>\n2<\/span> teaspoons<\/span> olive oil<\/span><\/li>\n2<\/span> medium yellow onions<\/span>, thinly sliced<\/span><\/li>\n1<\/span> tablespoon<\/span> balsamic vinegar<\/span>, or more as needed<\/span><\/li>\n1<\/span> tablespoon<\/span> Worcestershire sauce<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> dried thyme or 1 teaspoon fresh thyme leaves<\/span><\/li>\n3<\/span> ounces<\/span> Gruy\u00e8re cheese<\/span>, coarsely grated (about 1 cup)<\/span><\/li>\n\u00bd<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix*<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\npepper<\/span>, to taste<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n1\/2<\/span> cup<\/span> chicken broth<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a large nonstick skillet heat the oil over medium heat.<\/span><\/p>\n<\/li>\n\nAdd the onions and 1\/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges. <\/span><\/p>\n<\/li>\n\nTurn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
If you love caramelized onions and melted cheese, you will love this Skillet French Onion Chicken, a great way to jazz up chicken breasts!<\/p>\n
I\u2019m more of a dark-meat girl, so my chicken breast recipes really need to be jazzed up so they taste delish! Thin chicken breast cutlets are cooked and topped with caramelized onions and melted Gruy\u00e8re cheese in this French Onion Chicken recipe. These are so wonderful and easy to make. For more chicken breast recipes, try this Spicy Vodka Chicken Parmesan, Bacon-Wrapped Air Fryer Chicken Breast, and Spinach and Feta-Stuffed Chicken Breasts. And for more French onion recipes, don\u2019t miss my French Onion Soup and French Dip Sandwich.<\/p>\n
This French onion chicken breast works well with so many sides. Some ideas include rice, a big salad, broccolini, asparagus, or roasted radishes.<\/p>\n
Leftover chicken will last for up to four days refrigerated. You can also freeze the chicken breasts for up to three months. To reheat, thaw them overnight in the refrigerator and reheat them in the microwave until warm.<\/p>\n
<\/p>\n
<\/noscript><\/noscript><\/noscript><\/p>\nMore Chicken Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy French Onion Skillet Chicken<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nFrench Onion Chicken<\/h2>\n6<\/span><\/p>\n\n335<\/span> Cals<\/span><\/span>\n33.5<\/span> Protein<\/span><\/span>\n16.5<\/span> Carbs<\/span><\/span>\n14.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n4<\/span> boneless<\/span>, skinless chicken cutlets (16 to 20 ounces total)<\/span><\/li>\n2<\/span> teaspoons<\/span> olive oil<\/span><\/li>\n2<\/span> medium yellow onions<\/span>, thinly sliced<\/span><\/li>\n1<\/span> tablespoon<\/span> balsamic vinegar<\/span>, or more as needed<\/span><\/li>\n1<\/span> tablespoon<\/span> Worcestershire sauce<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> dried thyme or 1 teaspoon fresh thyme leaves<\/span><\/li>\n3<\/span> ounces<\/span> Gruy\u00e8re cheese<\/span>, coarsely grated (about 1 cup)<\/span><\/li>\n\u00bd<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix*<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\npepper<\/span>, to taste<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n1\/2<\/span> cup<\/span> chicken broth<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a large nonstick skillet heat the oil over medium heat.<\/span><\/p>\n<\/li>\n\nAdd the onions and 1\/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges. <\/span><\/p>\n<\/li>\n\nTurn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Your comments are helpful! If you\u2019ve tried this healthy French Onion Skillet Chicken<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nFrench Onion Chicken<\/h2>\n6<\/span><\/p>\n\n335<\/span> Cals<\/span><\/span>\n33.5<\/span> Protein<\/span><\/span>\n16.5<\/span> Carbs<\/span><\/span>\n14.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n4<\/span> boneless<\/span>, skinless chicken cutlets (16 to 20 ounces total)<\/span><\/li>\n2<\/span> teaspoons<\/span> olive oil<\/span><\/li>\n2<\/span> medium yellow onions<\/span>, thinly sliced<\/span><\/li>\n1<\/span> tablespoon<\/span> balsamic vinegar<\/span>, or more as needed<\/span><\/li>\n1<\/span> tablespoon<\/span> Worcestershire sauce<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> dried thyme or 1 teaspoon fresh thyme leaves<\/span><\/li>\n3<\/span> ounces<\/span> Gruy\u00e8re cheese<\/span>, coarsely grated (about 1 cup)<\/span><\/li>\n\u00bd<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix*<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\npepper<\/span>, to taste<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n1\/2<\/span> cup<\/span> chicken broth<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a large nonstick skillet heat the oil over medium heat.<\/span><\/p>\n<\/li>\n\nAdd the onions and 1\/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges. <\/span><\/p>\n<\/li>\n\nTurn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
6<\/span><\/p>\n\n335<\/span> Cals<\/span><\/span>\n33.5<\/span> Protein<\/span><\/span>\n16.5<\/span> Carbs<\/span><\/span>\n14.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n4<\/span> boneless<\/span>, skinless chicken cutlets (16 to 20 ounces total)<\/span><\/li>\n2<\/span> teaspoons<\/span> olive oil<\/span><\/li>\n2<\/span> medium yellow onions<\/span>, thinly sliced<\/span><\/li>\n1<\/span> tablespoon<\/span> balsamic vinegar<\/span>, or more as needed<\/span><\/li>\n1<\/span> tablespoon<\/span> Worcestershire sauce<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> dried thyme or 1 teaspoon fresh thyme leaves<\/span><\/li>\n3<\/span> ounces<\/span> Gruy\u00e8re cheese<\/span>, coarsely grated (about 1 cup)<\/span><\/li>\n\u00bd<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix*<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\npepper<\/span>, to taste<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n1\/2<\/span> cup<\/span> chicken broth<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a large nonstick skillet heat the oil over medium heat.<\/span><\/p>\n<\/li>\n\nAdd the onions and 1\/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges. <\/span><\/p>\n<\/li>\n\nTurn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n335<\/span> Cals<\/span><\/span>\n33.5<\/span> Protein<\/span><\/span>\n16.5<\/span> Carbs<\/span><\/span>\n14.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n4<\/span> boneless<\/span>, skinless chicken cutlets (16 to 20 ounces total)<\/span><\/li>\n2<\/span> teaspoons<\/span> olive oil<\/span><\/li>\n2<\/span> medium yellow onions<\/span>, thinly sliced<\/span><\/li>\n1<\/span> tablespoon<\/span> balsamic vinegar<\/span>, or more as needed<\/span><\/li>\n1<\/span> tablespoon<\/span> Worcestershire sauce<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> dried thyme or 1 teaspoon fresh thyme leaves<\/span><\/li>\n3<\/span> ounces<\/span> Gruy\u00e8re cheese<\/span>, coarsely grated (about 1 cup)<\/span><\/li>\n\u00bd<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix*<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\npepper<\/span>, to taste<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n1\/2<\/span> cup<\/span> chicken broth<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a large nonstick skillet heat the oil over medium heat.<\/span><\/p>\n<\/li>\n\nAdd the onions and 1\/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges. <\/span><\/p>\n<\/li>\n\nTurn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Prep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n4<\/span> boneless<\/span>, skinless chicken cutlets (16 to 20 ounces total)<\/span><\/li>\n2<\/span> teaspoons<\/span> olive oil<\/span><\/li>\n2<\/span> medium yellow onions<\/span>, thinly sliced<\/span><\/li>\n1<\/span> tablespoon<\/span> balsamic vinegar<\/span>, or more as needed<\/span><\/li>\n1<\/span> tablespoon<\/span> Worcestershire sauce<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> dried thyme or 1 teaspoon fresh thyme leaves<\/span><\/li>\n3<\/span> ounces<\/span> Gruy\u00e8re cheese<\/span>, coarsely grated (about 1 cup)<\/span><\/li>\n\u00bd<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix*<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\npepper<\/span>, to taste<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n1\/2<\/span> cup<\/span> chicken broth<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a large nonstick skillet heat the oil over medium heat.<\/span><\/p>\n<\/li>\n\nAdd the onions and 1\/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges. <\/span><\/p>\n<\/li>\n\nTurn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Cook Time: <\/span>45<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n4<\/span> boneless<\/span>, skinless chicken cutlets (16 to 20 ounces total)<\/span><\/li>\n2<\/span> teaspoons<\/span> olive oil<\/span><\/li>\n2<\/span> medium yellow onions<\/span>, thinly sliced<\/span><\/li>\n1<\/span> tablespoon<\/span> balsamic vinegar<\/span>, or more as needed<\/span><\/li>\n1<\/span> tablespoon<\/span> Worcestershire sauce<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> dried thyme or 1 teaspoon fresh thyme leaves<\/span><\/li>\n3<\/span> ounces<\/span> Gruy\u00e8re cheese<\/span>, coarsely grated (about 1 cup)<\/span><\/li>\n\u00bd<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix*<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\npepper<\/span>, to taste<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n1\/2<\/span> cup<\/span> chicken broth<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a large nonstick skillet heat the oil over medium heat.<\/span><\/p>\n<\/li>\n\nAdd the onions and 1\/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges. <\/span><\/p>\n<\/li>\n\nTurn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Total Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n4<\/span> boneless<\/span>, skinless chicken cutlets (16 to 20 ounces total)<\/span><\/li>\n2<\/span> teaspoons<\/span> olive oil<\/span><\/li>\n2<\/span> medium yellow onions<\/span>, thinly sliced<\/span><\/li>\n1<\/span> tablespoon<\/span> balsamic vinegar<\/span>, or more as needed<\/span><\/li>\n1<\/span> tablespoon<\/span> Worcestershire sauce<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> dried thyme or 1 teaspoon fresh thyme leaves<\/span><\/li>\n3<\/span> ounces<\/span> Gruy\u00e8re cheese<\/span>, coarsely grated (about 1 cup)<\/span><\/li>\n\u00bd<\/span> cup<\/span> all-purpose flour<\/span>, or gluten-free flour mix*<\/span><\/li>\n1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\npepper<\/span>, to taste<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> paprika<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n1\/2<\/span> cup<\/span> chicken broth<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a large nonstick skillet heat the oil over medium heat.<\/span><\/p>\n<\/li>\n\nAdd the onions and 1\/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges. <\/span><\/p>\n<\/li>\n\nTurn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
In a large nonstick skillet heat the oil over medium heat.<\/span><\/p>\n<\/li>\n\nAdd the onions and 1\/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges. <\/span><\/p>\n<\/li>\n\nTurn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Add the onions and 1\/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges. <\/span><\/p>\n<\/li>\n\nTurn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.<\/span><\/p>\n<\/li>\n\nIf the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.<\/span><\/p>\n<\/li>\n\nIn a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.<\/span><\/p>\n<\/li>\n\nSet a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Set a large nonstick skillet over medium heat and melt 1 teaspoon butter. <\/span><\/p>\n<\/li>\n\nDredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.\u00a0<\/span><\/p>\n<\/li>\n\nCook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.<\/span><\/p>\n<\/li>\n\nCombine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.<\/span><\/p>\n<\/li>\n\nReturn the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Return the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.<\/span><\/p>\n<\/div>\n\nServing: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Serving: <\/span>1<\/span>piece<\/span><\/span>, <\/span>Calories: <\/span>335<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>16.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>33.5<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>14.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>111.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>570.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>9.5<\/span>g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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